1 1/2 cup Organic Whole Wheat Pastry Flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Mix the above ingredient into a medium size bowl land blend with a fork.
In a mixing bowl add:
1 tablespoon coconut oil
1 egg at room temperature
2 teaspoon vanilla
1/3 cup maple syrup
Alternate 1/2 cup milk with the dry ingredients until well blended with a fork.
Fold in 2 cups shredded carrots.
Line a cupcake pan with paper liners. Fill with 1/4 cup batter.
Bake 350 for 2-25 minutes.
Cool prior to frosting.
1/3 cup European style yogurt (or a runny type of yogurt)
Add 1/2 cup cream cheese
Add 2 tablespoons maple syrup. Blend well and frost.